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Buffalo Chicken Soup

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 4


  • 2 cups shredded, cooked chicken
  • 2 tbsp olive oil
  • 1 onion, thinly sliced or chopped (I like to use sweet or yellow)
  • 2-3 stalks celery, chopped
  • 2 carrots, grated or chopped
  • 3-4 potatoes, peeled and chopped (I used red, but any work)
  • 2 tsp garlic
  • 2 tbsp flour
  • 64 oz low sodium chicken stock
  • 1 cup Frank's Red Hot Buffalo Sauce
  • 2/3 cup grated cheddar cheese
  • 1/2 cup grated parmesan
  • sliced green onions
  • crumbled blue cheese or gorgonzola


  • Heat a large pot over medium and add oil.
  • Add onions with a sprinkle of salt, cooking until onions are translucent. About 5 minutes.
  • Add celery and carrots, cook 2-3 minutes, or until softened.
  • Add garlic, cooking 1-2 minutes.
  • Sprinkle flour, stirring, and cooking for another 1-2 minutes.
  • Add chicken stock, buffalo sauce, chicken, potatoes, and grated cheeses.
  • Stir constantly until cheese melts and bring soup to boil.
  • Once boiled, reduce heat and let simmer uncovered, stirring occasionally, 20-30 minutes or until potatoes can be pierced with a fork.
  • Garnish with sliced green onions, blue cheese crumbles, and a baguette.